Stuffed and Baked Peppers with Black Rice
Ingredients
- 3 pointed peppers (red, yellow, orange)
- 250 g ricotta
- 150 g black rice
- Fresh herbs: basil, mint, parsley
- Salt
- Pepper
- Olive oil
Preparation
Keep peppers whole, carefully cut off the top and remove seeds.
Rub peppers and tops with olive oil.
Grill all around in a hot grill pan until the skin blisters and lightly browns.
Set aside.
Mix ricotta with herbs, salt, and pepper.
Fill the peppers with the mixture.
Cook black rice al dente and save all the cooking water.
Stir the cooked rice with remaining ricotta and some cooking water to make it creamy.
Put the rice mixture into a baking dish, embed the stuffed peppers, and replace the tops.
Bake at 200°C for about 15 minutes until golden brown.
Tips
Ideal for a vegan Risotto Nero next time.
